My husband has really been missing pies lately, so for Thanksgiving, I used this crust for my sweet potato pie and it turned out great! Based on the reviews here, I did use all-purpose gluten-free flour instead of the rice flour and rolled it out between two pieces of wax paper. I also used butter instead of vegetable shortening since that is what I had on hand. I had to use an extra little splash of water more than what was called for, but I live in an extremely dry climate and this is normal for me to have to do with most baking recipes. The rolled dough didn't hold together enough to transfer into the pan in one piece, so I had to cut pieces out and patch them together in the pan, but next time I will try another poster's suggestion of chilling the rolled dough in the freezer before trying to move it and see if that helps. Over all, this was a very easy, straigt-forward and tasty recipe that I will be using again. I made one and a half times the recipe for the bottom half of a 9" pie pan.
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My husband has really been missing pies lately, so for Thanksgiving, I used this crust for my...